Eggplant Parmesan

For Sunday lunch today we had eggplant Parmesan with eggplant fresh from the Farmers Market! It was so so so good and pretty good for you too, generally speaking! :) Here is my recipe:

Ingredients:
3-5 Med/Large Eggplant, peeled and sliced into 1/4" thick slices
4 eggs
1/4 cup milk
3 cups Marinara or spaghetti sauce
2 cups mozzarella cheese
Parmesan cheese
1 tsp salt/pepper
1 tbsp parsley
1 tbs minced garlic
1 tbsp basil
2 cups seasoned flour

(Pre-heat oven to 350 degrees)You will need to peel and slice your eggplant prior to starting this process.

First, beat your eggs and milk together and set aside. Then dip your eggplant slices in the egg mixture and then flour and fry them until golden brown. Drain them and set aside on a paper towel.

Also, add your garlic, salt/pepper, parsley, and basil to your tomato sauce of choice and set aside. Spray your baking dish with Pam and put a little bit of the tomato sauce on the bottom. Layer eggplant, cheese, several shakes of Parmesan, and tomato sauce until you run out! Usually makes about 3 layers. Bake for about 30 minutes and add more mozzarella and Parmesan to the top to melt.

This dish is so yummy and makes a lot for not a lot of money! Enjoy!
This is a picture of it in the oven with my squash casserole!